Tillie Doyle
Deep-frying a turkey is a great way to achieve a tender and juicy bird. It can be a dangerous process, but with the right equipment, preparation, and safety measures in place, you can enjoy a delicious fried turkey. The key steps include choosing a safe location outdoors, preparing the turkey with seasonings, marinades, or injections, heating the oil to the right temperature, and carefully lowering the turkey into the hot oil. It's important to monitor the cooking time and internal temperature to ensure the turkey is cooked thoroughly. With careful attention and some patience, you can master the art of deep-frying a turkey and impress your friends and family with a mouth-watering feast.
How to Cook Turkey in a Deep Fryer
| Characteristics | Values |
|---|---|
| Safety | Never leave the deep fryer unattended, and keep it away from homes, garages, wooden decks, vehicles, trees, and structures |
| Location | Outdoors, on level pavement or asphalt |
| Weather | Never deep-fry if rain or snow is expected |
| Equipment | Large pot, fryer burner, thermometer, fire extinguisher |
| Oil | Peanut or canola oil |
| Turkey preparation | Thawed, brined, dried, seasoned, marinaded, injected with flavor |
| Oil level | Place the turkey in the fryer basket, add water until the turkey is barely covered, then remove the turkey and use the water line as a guide when adding oil |
| Cooking time | 3–4 minutes per pound; check the internal temperature after 30 minutes |
| Internal temperature | Dark meat: 175°F–180°F (80°C–82°C); White meat: 165°F–170°F (74°C–77°C) |
| Resting time | 20 minutes |
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What You'll Learn
Choosing the right oil
Another factor to consider when choosing an oil for deep-frying is the flavour it will impart on the turkey. Peanut oil is a popular choice as it has a neutral flavour that won't overpower the taste of the turkey. It also has a high smoke point, as mentioned earlier, making it safer for deep-frying. Canola oil is another option with a mild flavour that won't interfere with the taste of the turkey. It also has a relatively high smoke point, making it suitable for deep-frying.
The amount of oil needed for deep-frying a turkey is an important consideration. You will need enough oil to fully submerge the turkey, which can be determined by placing the thawed turkey in the fryer basket and then adding water until the turkey is barely covered. Remove the turkey and let the water drain back into the fryer. Mark the water line, and use that as a guide when adding oil to ensure you have enough. Additionally, there should be at least 3 to 5 inches from the fill line to the top of the pot to prevent the oil from boiling over.
Finally, cost may be a factor when choosing an oil for deep-frying. Oils like peanut and canola can be more expensive, especially when purchasing the large quantities needed for deep-frying. However, it is important to prioritise safety and the quality of the final product, so investing in the right oil is crucial. With the right oil, you can achieve a delicious, juicy, and tender deep-fried turkey.
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Preparing the turkey
Thawing and Brining: Start by fully thawing your turkey using the refrigerator method, which is the least labour-intensive, or cold water thawing if you're short on time. Once thawed, brine the turkey by submerging it in a brine solution, which can be purchased or made with salt, water, and other flavourings. The brining process helps to keep the meat juicy and flavourful.
Drying and Seasoning: After brining, thoroughly pat the turkey dry with paper towels. This step is essential for safety and to ensure a crispy skin. You can then apply any desired seasonings, rubs, or marinades to the turkey. Some people prefer to inject the turkey with flavourings before drying. Leave the seasoned turkey uncovered in the refrigerator overnight to let the flavours develop.
Oil Preparation: While the turkey rests, prepare the frying oil. Peanut or canola oil is recommended due to their high flash points, making them safer options. The amount of oil needed will depend on the size of your turkey. Place the thawed turkey in the fryer basket and fill it with water until the turkey is barely covered. Remove the turkey and mark the water line as a guide for adding oil. Preheat the oil to 375° F.
Lowering the Turkey: Once the oil is hot, turn off the burner and slowly lower the turkey into the fryer. Be very careful during this step to prevent oil from bubbling over. Then, turn the burner back on and set the timer.
Cooking Time: Cook the turkey for approximately 3 to 4 minutes per pound. The cooking time will depend on the size of your turkey and the desired doneness. For a 14-pound turkey, for example, frying for about 45 minutes should be sufficient.
Checking for Doneness: Deep-fried turkey is typically done when the thickest part of the thigh reaches an internal temperature of 165°F for juicier meat, or up to 180°F for well-done dark meat. Use a digital probe thermometer to check the temperature.
Remember to always follow safety precautions when deep-frying a turkey, and never leave the fryer unattended.
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Safety precautions
Frying a turkey is a great way to get delicious, tender, and crispy results, but it can be dangerous if you don't take the proper precautions. Here are some safety precautions to follow when cooking a turkey in a deep fryer:
Choose the Right Location:
- Set up your fryer outdoors on a solid, level surface, such as pavement or asphalt.
- Ensure the fryer is at least 10 feet away from any structures, vehicles, decks, trees, or other flammable materials.
- Never use the fryer in a garage, under a carport or canopy, or on a wooden deck.
- Avoid operating the fryer in rainy or snowy weather, as steam from hot oil exposed to snow or rain can cause splattering and increase the risk of burns or fires.
Prepare the Turkey Properly:
- Choose the proper size turkey, typically an 8- to 10-pound bird is recommended.
- Never attempt to deep fry a frozen turkey. Always ensure your turkey is completely thawed, dried, and defrosted before placing it in the hot oil.
- Do not stuff the turkey before frying, as it can increase the cooking time and affect the internal temperature.
- Follow the manufacturer's instructions to avoid overfilling the fryer with oil. The size of the turkey determines the amount of oil needed.
Practice Safe Frying Techniques:
- Never leave the fryer unattended. Always have an adult present to supervise the cooking process.
- Keep children and pets away from the fryer at all times.
- Wear protective gear, such as gloves, a BBQ apron, and goggles, to shield yourself from potential hot oil splashes.
- Continuously monitor the oil temperature and ensure it does not exceed 375 degrees Fahrenheit. If the oil begins smoking, turn off the fryer immediately to prevent a fire.
- Use a meat thermometer to check the internal temperature of the cooked turkey, which should reach at least 165-170 degrees Fahrenheit for safe consumption.
- In case of a fire, do not use water to extinguish it. Keep a grease-rated fire extinguisher nearby and get out of the house immediately.
By following these safety precautions, you can help ensure that you, your family, and your home stay safe while enjoying your delicious deep-fried turkey.
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Cooking time
The cooking time for a deep-fried turkey depends on its weight. A good rule of thumb is to cook the turkey for 3 to 4 minutes per pound. For example, a 15-pound turkey will take around 45 to 60 minutes to cook. However, it's important to note that the cooking time may vary depending on the temperature of the oil and the size of the turkey. Therefore, it is crucial to monitor the internal temperature of the turkey to ensure it is cooked properly.
To ensure even cooking, it is recommended to slowly lower the turkey into the hot oil. The turkey may not be fully submerged in the oil, which can cause the top part of the breast to remain white, even though it is cooked to the proper temperature. It is also important to cook the turkey on a flat surface outdoors, away from any structures or flammable materials.
The turkey is done when the dark meat reaches an internal temperature of 175°F to 180°F, and the white meat reaches an internal temperature of 165°F to 170°F. It is recommended to use a digital probe thermometer to check the internal temperature of the turkey. The thickest part of the thigh should be checked, as this is the last part of the turkey to cook thoroughly.
While the turkey is cooking, it is important to stay nearby and monitor the process. Deep frying a turkey can be dangerous, and it is crucial to have a fire extinguisher nearby and know how to use it. It is also recommended to avoid drinking alcohol during the frying process to ensure safety and make informed decisions if any issues arise.
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Checking for doneness
First, it is essential to use a meat thermometer to check the internal temperature of the turkey. The thickest part of the thigh should reach an internal temperature of 165 °F (74 °C). This temperature is crucial to ensure that the meat is cooked sufficiently to eliminate any harmful bacteria. It is recommended to start checking the turkey's temperature around 30 minutes into the frying process.
When checking the temperature, turn off the fryer burner for safety. You may need an extra pair of hands to lift the turkey carefully from the hot oil while the other person uses the thermometer. A digital probe thermometer or a candy thermometer can be used to get an accurate temperature reading.
In addition to the minimum internal temperature of 165 °F for the thickest part of the thigh, it is recommended to check the temperature in two other places: the innermost portion of the wing and the innermost part of the breast. These areas should also reach a minimum of 165 °F.
For dark meat, such as the thigh, the internal temperature can be higher, ranging from 175 °F to 180 °F. White meat, on the other hand, should remain within the range of 165 °F to 170 °F.
It is important to note that the cooking time for a deep-fried turkey is approximately 3 1/2 to 4 minutes per pound. For example, a 15-pound turkey will take approximately 52 to 60 minutes to cook thoroughly. However, this is just an estimate, and the meat thermometer should be your primary guide to determining doneness.
After removing the turkey from the fryer, let it rest for about 20 minutes before carving. This resting period allows the juices to redistribute and ensures a moist and tender bird.
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Frequently asked questions
Peanut, refined canola, corn, rice, or sunflower oil are all good options. Choose an oil with a high smoke point to avoid fires.
Around 3 to 4 minutes per pound. Check the internal temperature with a food thermometer after 30 minutes. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
The turkey should be fully thawed and patted dry. You can also brine the turkey overnight and/or inject a marinade.
Deep-frying a turkey can be dangerous, so always have a fire extinguisher nearby and never leave the fryer unattended. Choose a safe location outdoors, at least 10 feet away from vehicles, decks, trees, and structures. Do not deep-fry under a carport or canopy, and never deep-fry if rain or snow is expected.
